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Buffet Sandwich
One teacupful grated American or Parmesan cheese, one tablespoonful of melted butter, one teaspoonful of made mustard, a little salt and pepper. Mix well, spread on thin slices of lightly buttered rye bread. Put two slices together and cut in triangles.
A cheese spread of four ingredients, and the only real difficulties are what the period meant by its cheese and its cup.
- TeacupfulA teacup in this era is generally smaller than a modern measuring cup; period sources commonly reckon it at about 6 fl oz, though usage varied. Figure roughly 3/4 cup of grated cheese, on the order of 2 1/2 to 3 oz by weight.
- American cheeseAt this date the phrase means firm domestic Cheddar, the everyday factory cheese of the period, not the processed slices the phrase now brings to mind. Use a sharp block Cheddar and grate it fine so it binds.
- Made mustard"Made" mustard is prepared mustard from the jar, as opposed to dry mustard powder. A smooth yellow or a mild Dijon both suit; if you only have powder, mix it with a little water first and let it stand ten minutes.
- Butter as binderOne tablespoon of melted butter to three-quarters of a cup of grated cheese makes a stiff, crumbly paste, and it stiffens further as the butter sets. Mix and spread while the butter is still warm, or add a second tablespoon if you want something that spreads cleanly on thin bread.
- ParmesanParmesan here is a substitution for a stronger flavor, not an equal swap. Used alone it is markedly saltier than Cheddar, so hold back the added salt until you have tasted.
- The breadRye is what the recipe specifies; a rye with caraway and a sour edge stands up well to the mustard. Cut the slices thin and butter them lightly before spreading, as the recipe directs.
- Yield and holdingThe quantity should fill roughly four sandwiches; how many triangles that gives depends on how you cut them. Make them not long before serving and keep them covered; the cut edges of rye dry quickly.
Sandwich books proliferated in the first decade of the twentieth century, when the sandwich shifted from a chophouse convenience to a fixture of ladies' luncheons, card parties and the buffet table this one is named for. The recipe ends with cutting the sandwiches into triangles, and offers the offhand alternative of "American or Parmesan" cheese.